TRENDING @ MPL: Author says don't be afraid to try new things

An adventurous cook, Melissa Clark advises everyone to "mix it up" and try new things so that cooking (and eating) does not get boring. "Cook This Now" is arranged by season and is chock full of tantalizing recipes incorporating seasonally available produce and meats.

January begins the seasonal cornucopia of recipes. "There are few things as reassuring as having a pot of something good to eat bubbling away on the stove when you're home on a chilly afternoon," Clark writes. That resonates, definitely something most of us can feel at a primal level. Soups, Swiss chard, turnips, cabbage, parsnips and baked apples all make an appearance in sections covering January, February and March.

What's up in April? Leeks are ready for harvest, and Clark includes a wonderful Leek Gratin with Parmesan. Gruyere and Parmesan cheeses combine to produce a bubbling, golden concoction that is good right out of the oven or reheated.

Lamb and spring greens begin appearing in April and May is the month when spring bursts forth and the farmer's market is loaded with asparagus, strawberries and greens. Recipes celebrating these new flavors and arrivals include Roasted Asparagus with Gingered Rhubarb Sauce. Can't you just taste it?

June's recipes include garlic scapes, (flower stalks from garlic) in a winning combination of Pasta with Garlic Scapes Pesto, Sugar Snap Peas and Ricotta ? yum! Garlic scapes are available at the Minnetrista Farmers Market for a short period of time and are a real treat! Clark tells readers that the best wild salmon is summer-caught and that clams are a "summer thing." Delicious recipes for both are included.

Clark's August recipes begin with "A Perfect Tomato Sandwich" that will have everyone's mouth salivating, especially even now in April.

With her name on more than 30 cookbooks, food articles in the New York Times and a blog, Clark has become a trusted "foodie." Her passion for seasonal foods and her willingness to share her experiments with farmers market finds, including some mistakes, make this a delightful read.

Ginny Nilles is director of Muncie Public Library.

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TRENDING @ MPL: Author says don't be afraid to try new things

An adventurous cook, Melissa Clark advises everyone to 'mix it up' and try new things so that cooking (and eating) does not get boring. '